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By Progressive Radio Network
5
44 ratings
The podcast currently has 69 episodes available.
Bio:
Donna Ayer, Executive Director
Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need.
Missy Cipriano, Director of Operations and Volunteer Services
The wise words of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others. We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life.
https://southingtonbreadforlife.org/
Tofu Quiche with Broccoli, Asparagus and Shiitake Mushrooms
1 Tbs. ground flax seed
Directions
1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.
2. Let sit for 10 minutes.
3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.
4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.
5. Add the apple cider vinegar and flax seed mixture. Blend again.
6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.
7. Season with the mirin, and tamari.
8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.
9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.
Raul Nieto, is a biologist and the director of The ITAPOA PROJECT based
www.HosteriaItapoa.com
www.ItapoaR
Grilled Banana, Mango and Pineapple with Rum Molasses
To make Glaze
Bio:
Miso Salad Dressing
Makes enough for 2 salads
Add all ingredients into Mini Food Processor and process
Jaclyn Rutigliano
Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective,
Watermelon, Mint, and Cashew Chevre Salad
Directions
Bio:
Sautéed Mushrooms with Onions and Sherry
Trim off stems of mushrooms and slice.
Bio:
Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes
Serves 4 people
In a Tagine:
8. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemon
Bio:
Vegan, GF Artichoke-Spinach Lasagna
Preheat oven to 375°
Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She
Kale and Napa Cabbage Salad with Carrots and Cranberries,
served with a Japanese Dressing
Ingredients;
Bio:
Beet Green and Leek Paté
Marie Burcham, JD, lives in the Pacific Northwest where
Vegan Curried Egg Salad
Ingredients
Directions
The podcast currently has 69 episodes available.